Succulent Grilled Chimichurri Steak with Roasted Sweet Potatoes and Lemon-Garlic Asparagus

Allergens

None

Ingredients

• 2 lbs beef flank steak
• 1 cup fresh parsley, finely chopped
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 tbsp oregano, dried
• 1 tbsp red wine vinegar
• Salt and pepper, to taste
• 2 large sweet potatoes, peeled and diced
• 1 lb asparagus, trimmed
• 1 lemon, zested and juiced
• 4 garlic cloves, minced
• 3 tbsp olive oil

Instructions

1. In a medium bowl, combine parsley, 1/4 cup olive oil, 3 minced garlic cloves, oregano, red wine vinegar, salt, and pepper. Mix well to create the chimichurri sauce. Set aside.
2. Preheat oven to 400°F (200°C). Season steak with salt and pepper on both sides. Place on a preheated grill or cast iron skillet over medium high heat and cook for 3 minutes per side, or until desired doneness is reached. Let it rest for 5 minutes before slicing.
3. In a large bowl, toss sweet potatoes with 2 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20 25 minutes, or until tender and golden brown.
4. In another bowl, combine asparagus, 1 tbsp olive oil, lemon zest, lemon juice, 4 minced garlic cloves, salt, and pepper. Spread on a separate baking sheet and roast for 8 10 minutes, or until tender and slightly charred.
5. Slice steak against the grain and serve alongside sweet potatoes and asparagus. Drizzle with chimichurri sauce to finish.

Chef’s Insight

To enhance the mouthfeel, let the steak rest for a few minutes before slicing, allowing the juices to redistribute throughout the meat.

Notes

For an extra flavor boost, try marinating the steak in chimichurri sauce for at least 2 hours before grilling.